Mixed green salad with dates, pecans, and blue cheese

Contributed by Preston Maring, MD

Mixed green salad with dates, pecans, and blue cheese

This recipe is my own version of a salad I had at a restaurant. The fresh dates and honey mustard vinaigrette make it stand out from other similar salads I have tried. 

Any time walnuts or pecans are used in a salad, I am tempted to "candy" them. The honey in the dressing and the natural sweetness of the dates allows the nuts to be used simply toasted. 

I love this salad. It is light and exceptionally flavorful.


  • Mixed salad greens for 4, washed and dried
  • 6 Medjool dates, pitted and quartered lengthwise
  • 1/3 cup pecans, toasted at 350 degrees for 5 to 6 minutes
  • 2 oz Point Reyes blue cheese (it's the blue cheese I know best living close to Point Reyes)
  • 2 tbsp sherry vinegar
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • 1 small garlic clove, minced
  • 2 tbsp light olive oil
  • Salt and pepper — start with 1/8 tsp salt


  1. Divide the dates and pecans between 4 salad plates. Top with mixed salad greens.
  2.  Add the sherry vinegar, honey, mustard, garlic, and olive oil to a small jar and shake vigorously or just whisk everything together. Season the dressing. 
  3. Drizzle a little over each salad. Top with a crumbled blue cheese of your choice.